Banana & Raspberry Breakfast loaf

This Loaf is great for brekkie as the raspberries in it help aid digestion and are packed full of powerful antioxidants. If you aren't into raspberries, use blueberries instead - both work very well in this recipe.

Ingredients:

100g Organic Wholegrain Spelt Flour

50g Rice Flour

75g Organic Coconut Palm Sugar

2 x Free Range Eggs

2 x Bananas (Mashed)

50g Coconut oil (melted)

50g Butter (melted)

1 tsp Baking Powder

1 tsp Bicarbonate Soda Powder

Method:

1. Melt the Butter and Coconut oil together in a pan on a low heat.

2. Mix together with the Coconut Sugar.

3. Add the eggs until mixed well into a brown liquid.

4. Whilst the mixer is running, slowly add in your flours, baking powder and Bicarb Soda.

5. Once the flour is fully blended add in your mashed banana.

6. Fold in your raspberries or Blueberries and pour mixture into a loaf baking tin.

7. Cook on the middle shelf in the oven for approximately 25 - 35mins on (fan oven) 180'degs.

Serving tip: If I have this in the morning as a brekkie I like to lightly toast the loaf in a dry pan and serve warm with some Natural Yoghurt and fresh sweet raspberries.

This loaf will also keep fresh in a tin for up to 5 days.